Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

Abstract

ObjectiveThis study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored.MethodsFour formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity (aw), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process.ResultsAt the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products.ConclusionThe results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made from deer meat.

Effects of replacing buttermilk with yogurt acid whey in ranch dressing

“…Very few studies have been published on the incorporation of YAW in value-added food products. In one application for fermented deer sausage production (Karwowska and Dolatowski, 2017), it was found that acid whey addition decreased lightness (L*) and redness (a*), probably due to the effect of acid whey on the browning of heme. Incorporation of YAW may have an effect on the color attributes of a final product, caused by either interaction with other ingredients or the reaction of YAW components to processing conditions.…”

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition

“…However, in traditional technology, starter cultures are rarely used, and fermentation is accomplished by natural flora. Previous studies also indicate the possibility of using acid whey as a natural source of LAB [12][13][14][15]. The addition of acid whey in dry fermented sausage production improves its properties and enhances its nutritional value by acting on the heme iron content and fatty acid composition.…”

In Vitro Antioxidant Properties of Berry Leaves and Their Inhibitory Effect on Lipid Peroxidation of Thigh Meat from Broiler Chickens

“…Berries are a great source of bioactive compounds, that act as strong antioxidants, being able to decrease the incidence of oxidative stress damage. [ 52 ] Karwowska and Dolatowski [ 18 ] reported that the acid whey combined with freeze‐dried cranberries could decrease the oxidative changes in sausages without nitrates. An improved stability of pork meat was achieved by feeding pigs with cranberry juice powder [ 22 ] ; it was reported a better oxidative stability of bacon and it was suggested that long term feeding can stabilize the pork products.…”

“…[ 11 ] Berries leaves are by‐products of berries cultivation, meaning that large amounts of leaves are wasted annually. Previous research [ 2,5,7,11–29 ] showed a high phenolic content of leaves, similar to that of the fruits or even higher, indicating that they may be utilized as an alternative source of bioactive natural products.…”